THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY

Irina V. Agafonkina; Igor A. Korolev; Taras A. Sarantsev

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About the Authors

Irina V. Agafonkina
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Postgraduate student, junior scientist of Laboratory of thermophysical properties and thermotechnical measurements

127422, Moscow, str. Kostyakova, 12. Tel: +7–916–650–91–84.

Igor A. Korolev
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Postgraduate student, junior scientist of Laboratory of thermophysical properties and thermotechnical measurements

127422, Moscow, str. Kostyakova, 12. Tel: 976–09–63.

Taras A. Sarantsev
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Master, engineer-researcher of Laboratory of thermophysical properties and thermotechnical measurements

127422, Moscow, str. Kostyakova, 12. Tel: +7–915–282–18–24.

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For citation: Agafonkina I.V., Korolev I.A., Sarantsev T.A. THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY. Theory and practice of meat processing. 2019;4(3):19-23. https://doi.org/10.21323/2414-438X-2019-4-3-19-23

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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